Shrimp Scampi with Linguini
A classic Italian-American staple that you won’t find in Italy
Fill a 6-8qt sauce pot 3/4 of the way and bring to a boil. Add 1 tablespoon of kosher salt. Gather all of the ingredients while waiting for the water to boil and chop the garlic and parsley.
Gently place the pasta in the water and stir occasionally. Place a large saucepan on another burner. Heat the butter, olive oil and garlic together. Once the garlic begins to golden, add the wine. Reduce by ¼ and the add the shrimp. Stir and let cook for 2 minutes then turn off the heat. Add chili flakes.
Strain the pasta but set aside 2 cups of the water first. Add the linguini back to the pot and pour the shrimp and sauce over top. Add one cup of the pasta water and taste for desired saltiness. Squeeze the lemon and stir vigorously with a wooden spoon to release starch from the pasta to thicken the sauce a bit.
Linguini will absorb the liquid quickly. Add the other cup of pasta water if needed.
Mixing cheese with seafood may seem counterintuitive, but sprinkling a dash of grated Pecorino Romano cheese on top will add umami to this simple dish. Also pairs well with some homemade garlic bread and a leafy salad with green olives, ripe Roma tomatoes, and a red wine vinaigrette.